Tuesday, November 10, 2009

Cooking With Beer: A Rockin' Recipe for Roasted Sweet Potatoes with Maple Smoked Bacon and Beer

The Food Blogga Getting Guys To Eat Vegetables Algorithm:1. Don't tell them they're vegetables.2. If #1 fails, then bread it and fry it.3. If #2 fails, then add bacon.4. If #3 fails, then add bacon and beer.5. If #4 fails, then, well, #4 never fails, so don't worry about it.

I created this recipe for Roasted Sweet Potatoes with Maple Smoked Bacon and Beer in honor of San Diego Beer Week and used one of my favorite local San Diego beers called Arrogant Bastard Ale. (Is that the best beer name ever?) This dish rocks. It's sweet, salty, smoky, and tangy. It's great with beer buddies like pork and beef and goes really well with chicken sandwiches and salmon burgers.

1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet. Cook for 40-50 minutes, or until tender when pierced with a fork.

2. In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.

3. Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.